Raspberry Breakfast Muffins with Wheat Germ and Honey
Honey sweetened muffins made with wheat germ, whole wheat flour, yogurt, and fresh raspberries, mixed in one bowl.
Equipment
- 12 hole muffin tin
- paper liners
- Ice cream scoop
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- ⅓ cup coconut oil melted
- 1 large egg at room temperature
- ⅔ cup whole milk at room temperature
- ⅓ cup plain unsweetened yogurt
- ½ cup honey or maple syrup
- ½ tsp vanilla extract
- 1 ¼ cup wheat germ or wheat bran
- 1 ½ cup whole wheat flour or all purpose flour
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda sifted if lumpy
- 8 oz fresh or frozen raspberries plus a few extra for the tops
- ½ cup chopped walnuts or dark chocolate chips optional
Instructions
Cooking
- Prep the tin. Heat the oven to 375 degrees F. Line a 12 hole standard muffin tin with paper liners or spray it generously with oil.
- Melt the coconut oil. Microwave the coconut oil in a large bowl for 45 seconds, until melted. Let it cool slightly.
- Whisk the wet ingredients. Add the egg, milk, yogurt, honey, and vanilla and whisk until smooth.
- Mix in the dry ingredients. Sprinkle the wheat germ, flour, salt, cinnamon, baking powder, and baking soda over the surface. Stir just until combined.
- Add the fruit. Gently fold in the raspberries and walnuts, keeping the berries as whole as possible.
- Bake. Scoop the batter evenly into the 12 cups, press a few extra berries into the tops, and bake for 25 minutes. Cool 5 minutes in the tin, then move to a wire rack.
Notes
Substitutions: Maple syrup replaces the honey, any neutral oil replaces the coconut oil, and wheat bran replaces the wheat germ.
Tips: Fold frozen berries in straight from the freezer. Do not taste the batter because it contains raw egg.
Storage: Keep at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.